When it comes to Japanese hot pot, there are two distinct schools of thought: sukiyaki is a sweet, slow-simmered love affair, while shabu-shabu features savory slices of beef cooked rapidly in boiling water. Shabu-Tatsu on E. 10th Street is one of the only spots in NYC where Japanese food fanatics can get their hands on both dishes. Most importantly, the restaurant serves paper-thin cuts of prime rib and marbled wagyu, making Shabu-Tatsu the perfect destination for sizzling meat dunked in umami-

Grilled shabu-shabu with Sea urchin🥩 Beef grilled shabu-shabu with uni sauce! It was so delicious that I made it into a grilled shabu-shabu rice bowl 😋 ■ Ingredients -Sea urchin -Wagyu beef loin -Soy sauce -Italian parsley -Beef fat -Rice -Egg #seaurchin #beef #sukiyaki #shabushabu | Chef Hiro